Chicken Vegetable Soup

Warm up this winter with a big bowl of Chicken Vegetable Soup! Loaded with chicken, broccoli, potatoes, carrots, mushrooms, and corn, this chicken soup is hearty, satisfying, and so delicious.

The perfect alternative to chicken noodle, this Chicken Vegetable Soup is literally packed with veggies and full of flavor. If you’re looking for a dinner option your whole family can agree on, look no further. This soup is it!

Best of all, it’s ready in 30 minutes or less, which makes it an ideal option for busy weeknights or lazy weekend days. Our family loves trying new soup recipes, and this Chicken Vegetable Soup is definitely one worth trying….and making again and again!

So. Has the cold weather set in where you live? Here in Wisconsin it’s been in the single digits for DAYS. Or maybe for weeks. To be honest, I’ve stopped keeping track. All I know is that it’s COLD out there….and I am choosing to leave my house as little as possible.

These days, my outings mainly consist of trips to the grocery store. Because even when it’s cold, we still have to eat. But other than that? It’s been a while since I’ve chosen to set foot outside.

Of course, there are pros and cons to this type of decision. Pro? I stay warm. Con? I rarely see other people….except at the grocery store. Clearly I won’t be able to maintain this forever.

But for now, it’s working. I’m spending my days in comfy clothes, sitting in front of the fireplace, bundling up in blankets….and….eating lots of soup!

Seriously. Is there any better food to warm up with than a delicious bowl of soup? I think not. And my latest favorite is this Chicken Vegetable Soup, made with broccoli, potatoes, mushrooms, carrots, corn, and rotisserie chicken. I LOVE using rotisserie chicken in soups because it adds the best flavor and makes them so incredibly easy. This Chicken Vegetable Soup is ready in under 30 minutes, which means it’s not only delicious, but also totally practical.

We all know that weeknights can get crazy…..and if you’re anything like me, you’re constantly on the lookout for new EASY dinner ideas. Especially ones your kids will actually eat! Well, my whole family loved this chicken soup recipe. In fact, they devoured it! Which always feels like win at the end of a long day.

WHAT INGREDIENTS ARE IN THIS RECIPE?

Cream of Celery Soup

Chicken Broth

Potatoes

Broccoli

Carrots

Mushrooms

Corn

Chicken

Oregano

Old Bay Seasoning

Garlic powder

Salt & pepper

HOW DO YOU MAKE CHICKEN VEGETABLE SOUP?

Prepare vegetables by chopping into bite sized pieces. Set aside.

In a large pot, combine cream of celery soup and chicken broth. Heat to boiling.

Add potatoes; boil 5 minutes.

Add vegetables and seasonings.

Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.

TO PREP IN ADVANCE:

This soup can easily be prepped in advance by pre-chopping the chicken and veggies and storing them in the refrigerator until ready to use. The veggies will last 3-4 days in the fridge.

TO REHEAT:

The easiest way to reheat this soup is in a small pan on the stovetop. You may want to add more broth before reheating.

WHAT ARE SOME OTHER VARIATIONS OF THIS RECIPE?

Choose your vegetables. I used a combination of potatoes, broccoli, carrots, mushrooms, and corn…but you can feel free to switch things up according to your family’s tastes.

Choose your chicken. For this recipe I used 1 rotisserie chicken, which came out to about 3 cups of meat. Any type of cooked chicken would work well….and if your family doesn’t like chicken? Italian sausage would also work well in this recipe.

Choose your thickness. We love a hearty soup that’s packed with delicious ingredients, but if you prefer more broth, feel free to decrease the amounts of vegetables and/or chicken OR simply add more broth.

Make it creamy if you choose. This soup has a small amount of creaminess from the cream of mushroom soup, but you can feel free to add more by using heavy cream, half and half, or even sour cream. A bit of shredded cheese would also make a nice addition!

Looking for more delicious soup recipes? Here are some of our favorites:

Chicken Vegetable Soup

Warm up this winter with a big bowl of Chicken Vegetable Soup! Loaded with chicken, broccoli, potatoes, carrots, mushrooms, and corn, this soup is hearty, satisfying, and so delicious. The perfect alternative to chicken noodle, this Chicken Vegetable Soup is literally packed with veggies and full of flavor. If you're looking for a dinner option your whole family can agree on, look no further. This soup is it! Best of all, it's ready in 30 minutes or less, which makes it an ideal option for busy weeknights or lazy weekend days. Our family loves trying new soup recipes, and this is definitely one worth trying....and making again and again!

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Ingredients

1 can cream of celery soup (substitute cream of chicken or cream of mushroom if desired)

6 cups chicken broth

2 cups cubed potatoes

2 cups broccoli

1 cup carrots, sliced

1 cup mushrooms, sliced

3 cups cooked chicken (I used rotisserie chicken)

1 1/2 tsp. dried oregano

1 tsp. Old Bay seasoning

1/2 tsp. garlic powder

1/8 tsp. pepper

Instructions

In a large saucepan, combine cream of celery soup and chicken broth. Heat to boiling.

Comments

This looks wonderful! It’s like almost half the country could use a warming and comforting dish like this! I’m lucky to be in the warm part of the country. I can’t wait to try this tasty-looking soup! Stay warm!

This looks so warm and delicious. It is cold here in coastal Virginia . I would love to make it this week. I have one question and it is about the sodium content. It has a very high sodium content , is there a way to decrease this? I always try to keep sodium low as much as possible in most foods I eat. I know most soups have a high one. Stay warm and I appreciate the recipes.

I think this soup was much better WITHOUT the cream soup. The taste is fine without and I found that the can of soup took away from the charm of the soup. I would also only use a little broccoli since it tends to overwhelm the flavors

I made this last night as written and it was absolutely delicious! I used cream of mushroom- can’t wait to try next time with cream of celery- but I always use Pacific Foods brand: only a few ingredients and no MSG- never a can of Campbell’s cream soup.! The veggies I used were potatoes, shiitake mushrooms, fresh corn off the cob, and frozen green beans. And rotisserie chicken. It needed some salt at the end. But this is a fabulous shortcut soup when I don’t have tome to do it all from scratch. Thank you!!

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